Malanga Fritters Recipes

Steps:

• 1. Combine all ingredients, except canola oil
• 2. refrigerate for a least 30 mins
• 3. heat canola oil in a skillet medium heat...use a tablespoon to scoop about 3 per batch ...don't crowd, about 2-3 mins on each side, till gold brown and cooked through...serve with hot sauce or even sour cream.

Steps:

• Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
• Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.
• Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.

Steps:

• In a bowl, whip eggs.
• Add onion powder, garlic, parsley and salt.
• Mix well, then add the malangas.
• Mix again, then refrigerate for a few hours.
• Using a frying pan, heat the oil over medium-high heat.
• Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.
• You can fry five or six at a time.
• Make sure to fry on both sides until the malanga fritters are golden brown.
• Place on a large platter with paper towel to drain the excess oil.
• Serve hot and enjoy!